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Cauliflower Muffins
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Description
These Cauliflower Muffins are gluten-free, low-carb and high in fiber. They are perfect side dish, appetizer or even a delicious on-the-go quick snack.
Ingredients
- 4 cups Florets Cauliflower, Chopped In A Very Small Pieces (I Used My Food Processor, But You Can Use A Knife)
- 1-¼ cup Shredded Mozzarella, Divided
- 1 cup Oatmeal Flour
- 1 cup Red Onions
- ¾ cups Red, Yellow Or Orange Pepper, Chopped In A Very Small Pieces
- ¼ cups Parsley, Chopped
- 1 whole Egg
- 1 teaspoon Garlic Powder
- Salta And Pepper
Preparation
Preheat oven 400ºF. Spray 2 nonstick 12-cup mini muffin pans with cooking spray.
In a medium bowl, add all the ingredients (except 1/2 cup mozzarella) and mix until properly combined.
Using a medium scoop spoon, fill muffin cups to the top. Bake for 20 minutes. Remove from the oven and add the mozzarella on top of each muffin. Bake for more 10 minutes or until tops are golden brown. Please, don’t forget to check your muffin to make sure the bottoms are cooked enough.
Wait to cool completely to remove from the mini muffin pans. Best served warm.
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